Prep 20 mins
Cook 30 mins
Definitely not the tater salad your gramma used to make (unless of course she was from SA). The recipe calls for 1 can of mixed veggies. We usually substitute that with fresh or frozen peas & corn. Try it either way ya like.
- 4 russet potatoes, peeled, boiled, and cubed
- 3 hard-boiled eggs, chopped
- 1 (10 ounce) can mixed vegetables
- 1⁄2 cup mayonnaise
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon ground mustard
- 1⁄2 tablespoon fresh lemon juice
- 1⁄2 teaspoon dried dill weed
- 5 tablespoons chopped pimento stuffed olives
- salt, to taste
- pepper, to taste
- Bring a large pot of lightly salted water to a boil.
- Cook peeled potatoes until tender but still firm, about 15 minutes.
- Drain, cool, and cube.
- Place eggs in a saucepan, and cover with cold water.
- Bring to a boil, and immediately remove from heat.
- Cover pan, and let eggs stand in hot water for 10 to 12 minutes.
- Remove from hot water and allow to cool.
- Peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl.
- In a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives.
- Stir to blend.
- Pour dressing over the potato mixture, season with salt and pepper, and toss to coat.
- Cover, and refrigerate for 1 hour, or overnight.
I liked more veggies in the salad. I didn't have canned so cooked carrots, peas and edamame beans and added. Much enjoyed. Thanks!
This is a good salad but it is not totally Argentinean. It is also found in Central America, Mexico, and most of the European countries. Aways served in the Slavic Countries.
This was good! I had some frozen mixed vegetables left over and decided to make this salad. I thought it would be "just ok" but I was wrong! I liked it a lot and will definitely make again. Thanks for the recipe! Definitely a keeper!